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Fried Rice | Traditional Japanese Style

Everyone loves fried rice (炒飯)!!

This Japanese version is still quite similar to Chinese ones, but we use short grain rice, and Japanese soy sauce.

This recipe is one of the most popular thing in the channel. And it's not difficult!!

So I can highly recommend for those who is the first time to try CHEF'S LABO recipe!!

Fried Rice | Traditional Japanese Style

Do I need a strong gas stove for cooking fried rice?

No. It's better if you have it, but not essential.

The one I use in the video is a cheap stuff like $10-15 (Australian dollars).

But You could see that I made it.

The secret is to PREHEAT your pan until SMOKING HOT. (when you cook the rice and egg) I mean, smoking hot like my pan in the video.

My stove isn't very strong, so I preheated for 3-4 mins on high heat.

So be patient until you see the smoke.

And as I instructed in the video, do not shake your pan until you saw the rice started to break apart.

Keep your pan right on top of the fire, and do not move.

If you move from there, the temperature will drop.

This is the most important part of making good fried rice at home.

This rule applies for both a wok or pan (Unless you have a strong stove).

You need very high temperature to get closer to commercial gas stoves (like the one with huge fire which Chinese chefs use).

[Serving] 1 serves

[Prep time] 10-15 mins

[Cook time] 5-10 mins

[Storage] Best to eat on the day

[Difficulty] D *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Cold rice 240g

-Kombu salt 1/3tsp (2g)

-Black pepper

-Pork belly 100g

-Kombu salt 1/4tsp (1g)

-Black pepper

-Scallion 50g

-Garlic (as peeled) 15g

-Ginger (as peeled) 10g

-Egg 2

-Sake 1/2tbsp (7.5ml)

-Soy sauce 1/2 tbsp (7.5ml)

(Kombu salt)

-Salt 50g

-Kombu 4g

(To cook rice 3-4serve)

-Rice 500g

-Water 550ml

-Vege oil 1tbsp (15ml)


[Ingredients] (OUNCE)

-Cold rice 8.5oz

-Kombu salt 1/3tsp (0.07oz)

-Black pepper

-Pork belly 0.2lb

-Kombu salt 1/4tsp (0.04oz)

-Black pepper

-Scallion 1.75oz

-Garlic (as peeled) 0.5oz

-Ginger (as peeled) 0.35oz

-Egg 2

-Sake 1/2tbsp (0.25oz)

-Soy sauce 1/2 tbsp (0.25oz)

(Kombu salt)

-Salt 1.75oz

-Kombu 0.15oz

(To cook rice 3-4serve)

-Rice 17.6oz

-Water 19.4oz

-Vege oil 1tbsp (0.5oz)

[Recipe video]


0:00 Prepare ingredients

2:22 About the rice

3:46 Garlic chips

4:45 Cook pork

6:04 Fried rice



[Chapter1:Prepare ingredients]

  1. Chop scallion. Keep the stem and leaf separate

  2. Chop garlic and ginger very finely

  3. Dice pork. Season with kombu salt and pepper

  4. Mix eggs with a pinch of kombu salt

[Chapter2: About the rice]

  1. Cook rice with the proper water ratio

  2. Season the cold rice with kombu salt and pepper

[Chapter3: Garlic chips]

  1. Cold pan. 3tbsp of vege oil. Low to medium heat

  2. Garlic and ginger on

  3. Cook until lightly coloured

  4. Strain. Set aside it on a paper

[Chapter4: Cook pork]

  1. Use the garlic oil and same pan

  2. Medium high heat. Add pork once it's hot

  3. Brown one side, then turn

  4. Once the other side is lightly coloured, add scallion stem

  5. Cook 10-20 sec, then strain

[Chapter5: Fried rice]

  1. Same pan again. Use 1.5tbsp of the oil

  2. High heat. Heat until smoking hot

  3. Add the egg

  4. Cook 50-60%, then add rice

  5. Don't shake your pan until the rice break apart

  6. Add Sake. You can shake your pan now

  7. Add the cooked stuff and scallion leaf

  8. Once combined, add soy sauce on the corner of the pan

  9. Fry few seconds, and done!


Q: I don't have a strong stove. My rice always end up soggy

A: The problem could be one of below ↓

1: Your rice is too wet

Wet rice makes it soggy. So make sure to measure the rice and water properly.

And once it's cooked, it's even better if you freeze it once. You will see it break apart lot easier

2: You didn't heat your pan enough

The most common mistake. Make sure to heat your pan until "SMOKING" hot.

It's impossible to heat your pan very fast like Chinese restaurants, but if you take your time to heat it, you can make similar environment.

My stove is a $10 cheap one, but I can still cook like a pro😉

Q: Can I use different meats?

A: Yes you can. Prawn is also a good idea

[BGM] Big Time by ikoliks

1 commentaire

21 août 2023

Hi Chef!

I love your content, I am going to try this recipe tonight. Sadly I don't have kombu, so I will see how it goes. Then in the future when I do have it, I can compare it and get a feeling for it.

Thanks, and keep up the good work!

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